High's Asian Barbecue & Steak Festival -

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I was invited to the Food preview at the Sheraton’s High Ultra Lounge. Situated at 421 feet high and spread over 10.000 sq ft area with highest al fresco and indoor dining facilities in whole of south india, High Ultra Lounge gives me a sense of high I always look forward to in my life. You will never find yourself lonely on top unlike the old saying we have always believed till now.

final_12 I am a big fan of its vibrant chic interiors , the most breath taking view of city of Bangalore.It also goes without saying that it offers some great pan asian food well complimented by its exotic collection of drinks.

Known for the authentic Pan Asian cuisine, High is all set to take you on a gastronomical journey with some traditional flavors. Bangalore’s weather provides for a perfect evening to indulge in some smoking barbecues and steaks while you sit and relish a breathtaking view of the garden city.

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Starting 22^nd July 2016 to 14^th August 2016, this Asian Barbecue & Steak Festival at High will take its guests on a gastronomical journey with some traditional flavors from the south east Asia especially curated by Chef Myo Zaw Aung.

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During the preview, I had pleasure of meeting Chef Myo. The Chef, who hails from Mynamar , is known for its progressive cooking techniques that imbibes modern fusion cooking with excuisite plating styles.I came to know that Chef brings more than 2 decades of international culinary experience to HIGH Ultra Lounge.

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During the interaction ,I was told that the ongoing “Made in Asia” menu has been curated to revitalize the foodie’s tastes buds with the best options in pan asian style steaks and barbecues.

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Our gastronomic journey started with the juicy and delicious barbecued pork in pan-asian flavors. And we were excited for the menu as we we were feeling destined to relish chef’s creations like High Ground Beef Steak, High Chicken Steak, High style baby chicken and a lot more.
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Seen in the picture above is the HIGH Style Baby Chicken – Home-made style, special Chef Myo marinade with whole spring baby chicken, cooked to perfection and served with soy and assorted vegetables.They have ensured that baby chicken used to prepare the dish was not more than 500 gms in weight.

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However my favorite was the Salmon steak cooked by the chef in oriental style.It was delicate and juicy perfectly cooked to please my palette. As we all are aware that this fish is considered healthy due to its high protein and omega -3 fatty acids. Highly recommended !

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HIGH Ground Beef Steak – Mini ground beef steak with home-made tomato sauce,topped with parmesan cheese and served with crunchy garlic croutons on the side
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To enhance our dining experience, some of the special cocktails were also served on this occasion.Seen in the picture above are (From Left to Right) The Bliss , Kiss of Flame , High Again and the Flame of Passion.

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We were also treated some exotic flavors from the beautiful looking Sheesha that was enjoyed by all of us. Being a fan of Sheesha , It bough some vivid memories of my middle eastern days.

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I invite you all to join Chef Myo and his team at High’s Asian Barbeque & Steak festival to dwell into delectable barbecue and steaks experience as part of their ongoing endeavor to provide varied yet exquisite culinary experience to its guests.

The HIGH Ultra Lounge’s “Made of Asia” festival is indeed made for Bangaloreans.